The aim of this study was to evaluate the influence of different concentrations of inulin and pectin as fat substitutes on the chemical composition, texture, and sensory acceptance of frankfurter sausages. Six treatments were evaluated to test fat replacement: control (T0); low fat control (T1); low fat with 15% inulin (T2); low fat with 30% inulin (T3); low fat with 7.5% inulin and 7.5% pectin (T4); and low fat with 15% inulin and 15% pectin (T5). The addition of fibers increased the yield (T3 and T5; 98.96%), and the color parameters were slightly reduced (T3). Moisture (61.14%) and ashes (6.96%) of sausages with inulin and pectin were higher (T5), while shear force, hardness, fracturability, gumminess, and chewiness (T3 and T5) were slightly lower than those of the control. The addition of inulin (T2) increased the sensory acceptance of the sausages (5.75). Fat can be replaced with inulin and pectin in frankfurter sausages to produce healthy and functional products.

Aims:  To study how the antimicrobial and antioxidant activities of Lippia graveolens essential oils with different composition are affected after the microencapsulation process with β‐cyclodextrin (βCD). Methods and results:  Three Mexican oregano essential oils (EOs) with different carvacrol/thymol/p‐cymene ratios (38 : 3 : 32, 23 : 2 : 42, 7 : 19 : 35) were used in this study. Microencapsulation was carried out by spray‐drying. Antimicrobial activities were measured as MBC (minimal bactericidal concentration) using 0·05%/0·10%/0·20% (w/v) dilutions of EOs against Escherichia coli ATCC 11229, Pseudomonas aeruginosa ATCC 9027 and Staphylococcus aureus ATCC 6538. Antioxidant activities were determined by the 2,2′‐diphenyl‐1‐picrylhydrazil (DPPH) method. EOs showed antimicrobial and antioxidant activity, but microencapsulation preserved the antimicrobial activity in all cases and increased the antioxidant activity from four‐ to eightfold. Conclusions:  Although the Lippia essential oils were from the same species, their composition affects the biological activities before and after the microencapsulation process, as well as encapsulation efficiency. Our study supports the fact that microencapsulation of EOs in β‐cyclodextrin preserves the antimicrobial activity, improves the antioxidant activity and acts as a protection for EOs main compounds. Significance and Impact of the Study:  Microencapsulation affects positively EOs main compounds, improves antioxidant activity and retains antimicrobial activity, enhancing the quality of the oils.

The aim of this study was to evaluate the effect of oregano essential oil (MOO) from Mexican oregano, Lippia berlandieri Schauer, as substitute for Mexican oregano powder (MOP) on pork chorizo physicochemical characteristics, texture, antioxidant capacity, aerobic bacteria colony counts, and sensory evaluation under storage conditions over 7 d. The treatments were T1 = chorizo + 0.1% MOP and T2 = chorizo + 0.1% MOO. The pH, redness (a*), yellowness (b*), Chroma, and browning index (BI) were affected by treatments and storage time. T2 presented lower pH (5.27) at d 1 than at d 7 (5.34), as well as a* (23.13 vs. 25.27), b* (14.85 vs. 17.45), Chroma (28.60 vs. 30.79), and BI (103.42 vs. 109.82) were higher at d 7. At d 1, hardness (1392.75 vs. 872.29 g), springiness (0.3675 vs. 0.3351 mm), gumminess (491.45 vs. 284.38 g), and chewiness (180.25 vs. 95.43 g mm) were higher in T1 than T2. Aerobic bacteria counts (T1—4.19 vs. 4.73 log CFU/g and T2—4.37 vs. 4.50 log CFU/g, respectively) increased within each treatment at d 7. Antioxidant capacity was not affected (26.48 and 27.42%). Oregano odor was different at 7 d with T2 having a stronger odor (5.70) than T1 with oregano powder (4.63). Mexican oregano essential oil in the pork chorizo formulation improved pH, color parameters, textural profile, and sensory characteristics.

-The current study was conducted to investigate the effects of Mexican oregano essential oil (MOO) extracts from Lippia berlandieri Schauer (LBS) and Poliomintha longiflora Gray (PLG) on performance, blood profiles, carcass variables, and meat composition of broilers at slaugther. A total of 360 one-day-old Ross broilers were randomly distributed into four dietary treatments with six replicate pens per treatment and 15 birds per pen. The dietary treatments were: a basal diet (control), control + 0.40 g of LBS/kg of feed, control + 0.40 g of PLG/kg, and control + 0.40 g of LBS/kg + 0.40 g of PLG/kg. Results showed that linear, quadratic, and cubic effects of days were significant in the performance variables of broilers. The treatments with LBS and PLG maintained the broiler body weight without increasing feed intake and water intake when compared with the control group. Broilers given LBS+PLG and PLG had increased blood leukocytes, lymphocytes, lowdensity lipoprotein, and hot carcass yields. In meat composition, treatments with PLG and LBS+PLG presented similar breast protein content compared with the control treatment. Supplementation with these two MOO exhibits positive effects on broiler performance, blood profiles, carcass traits, and meat composition. These two MOO may be promising feed supplements as growth promoters and enhancers of meat quality in broiler production.

The objective of this study was to evaluate the effects of 2 Mexican oregano essential oils (MOO), from Poliomintha longiflora Gray ( PLG ) and Lippia berlandieri Schauer ( LBS ), in drinking water ( DWt ) on the performance, slaughter variables, and meat quality of broilers over a 40 D period of growth. A total of 180 non-sexed Ross-308 broilers (1-day-old) were randomly assigned to 3 treatments with 6 replications each (10 birds per replicate): CON = DWt control (without MOO); PLG = DWt + 400 mg/L of PLG; and LBS = DWt + 400 mg/L of LBS. The CON, PLG, and LBS broilers body weights were similar ( P > 0.05) at all times. Feed intake ( FI ) was different by treatment ( P < 0.05) at 7 and 28 D, and water intake ( WI ) was different ( P < 0.05) at day 28. The CON treatment was highest ( P < 0.05) at 28 D for FI and WI, whereas LBS was lowest ( P < 0.05). Weight gain ( WG ) for CON, PLG, and LBS broilers was similar ( P > 0.05), although WG for CON was slightly higher. In CON broilers, slaughter weight was highest ( P < 0.05), but thigh yield was lowest ( P < 0.05). The CON and PLG treatments were lower ( P < 0.05) in thigh and leg cooking losses. The PLG treatment presented the highest values ( P < 0.05) for breast-meat redness, saturation index, shear force, odor, taste, and overall sensory acceptability. The LBS was higher ( P < 0.05) for breast-meat shear force, cohesiveness and resilience, but lower ( P < 0.05) for sensory attributes. Mexican oregano essential oils at 400 mg/L can serve as natural alternative additives in DWt to improve broiler production and meat quality.

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The aim of this study was to investigate levels of inulin and pectin replacing pork back fat in meat batter (MB) formulation. Six treatments were evaluated: T1, control MB (100% pork back fat); T2, MB + 70% pork back fat (low fat); T3, MB + 85% pork back fat + 15% inulin; T4, MB + 70% pork back fat + 30% inulin; T5, MB + 85% pork back fat + 7.5% inulin + 7.5% pectin; and T6, MB + 70% pork back fat + 15% inulin + 15% pectin. T6 reduced pH, maintained brightness (L*), increased redness (a*), yellowness (b*), Chroma, and browning index (BI); T4 decreased a*, b*, BI, and water holding capacity but increased the total color change (ΔE), cooking loss, and total expressible fluid. The addition of 15% inulin and 15% pectin can be used to replace fat without affecting the physical properties of MB. Efecto de la inulina y pectina en las características fisicoquímicas y estabilidad de la emulsión de pastas cárnicas RESUMEN El objetivo de este estudio fue investigar niveles de inulina y pectina remplazando la grasa dorsal en la formulación de pastas cárnicas (PC) de salchichas Frankfurt. Seis tratamientos fueron evaluados: T1, control PC (100% grasa dorsal); T2, PC + 70% grasa dorsal (bajo en grasa); T3, PC + 85% grasa dorsal + 15% inulina; T4, PC + 70% grasa dorsal + 30% inulina; T5, PC + 85% grasa dorsal + 7,5% inulina + 7,5% pectina; T6, PC + 70% grasa dorsal + 15% inulina + 15% pectina. T6 disminuyó el pH, mantuvo la luminosidad (L*), incrementó la tendencia al color rojo (a*), tendencia al amarillo, Chroma, e índice de coloración (IC); T4 redujo a*, b*, IC y la capacidad de retención de agua pero incrementó el cambio de color toral (CCT), pérdida de cocido y el fluido total expulsado. La adición de 15% inulina y 15% pectina pueden ser usados para remplazar la grasa sin afectar las propiedades físicas de las pastas cárnicas.

The effect of sorghum hydrolysed by Trametes maxima CU1 and Pycnoporus sanguineus CS2 was evaluated on growth performance traits and rabbit meat quality. A total of 24 unsexed New Zealand rabbits, weaned at 20 d of age, were allocated to 2 treatments: T1 (diet including 300 g/kg of non-hydrolysed sorghum) and T2 (diet including 300 g/kg of hydrolysed sorghum by Trametes maxima CU1 and Pycnoporus sanguineus CS2). Rabbits of group T2 did not have significantly different (P>0.05) feed intake compared to those in T1. Carcass traits were also not significantly different (P>0.05) between the 2 groups. The pH, water-holding capacity, colour and cooking loss of the longissimus lumborum were not different (P>0.05) between treatments, whereas the pH of the rabbits biceps femoris was higher in T2 (6.21; P<0.05) than in T1 (6.14). Meat hardness and gumminess in T2 were lower (P<0.05) in comparison to meat from T1. Thus, sorghum hydrolysed by Trametes maxima CU1 and Pycnoporus sanguineus CS2 contributed to a better rabbit meat texture.